Olive and Oregano snack stick salami recipe

Greek Salami? Yes indeed – taste the Aegean with this summer snacking salami. Simple to make and cures quickly due to the size of the casing. 


  • Ingredients

  • 1 kg Pork shoulder, diced

  • 200 g Pork fat diced and frozen

  • 40 g Salt

  • 1 g Bactoferm TPX

  • 15 ml Distilled water

  • 2 meters Lamb middles

  • 3 g Cure No 1

  • 4 g Ground pepper

  • 5 g Dextrose

  • 40 g Kalamata olives pitted, and finely chopped

  • 12 g Fresh oregano chopped


  • Soak the lamb casings for at least an hour and run some water through to clean thoroughly.

  • Add the Bactoferm to the distilled water at room temperature and leave for 30 mins.

  • Chill your grinder in the fridge.

  • Roughly chop the pork shoulder and pork fat.

  • Put the fat in the freezer along with the diced pork shoulder until the pork shoulder is partially frozen.

  • Assemble your grinder and put the diced pork shoulder and pork fat through a course grind.

  • Add all of the ingredients above, along with the Bactoferm in the distilled water, to the ground shoulder and fat. Mix thoroughly.

  • Add to stuffer and churn out a number of 8 inch lengths.

  • To start the fermentation, add to your drying chamber at 95RH and 23c for 48 hours.

  • Then switch to 75RH at 12c for the rest of the process, until the sausage has lost 35% of its weight. This should take around 8 – 10 days!